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Buy a bunch of silicon containers or boxes that are both freezer and microwave safe. Take the biggest pot you have and make a massive portion of food. Eat 2-3 times, freeze the rest in individual meal portions. Repeat 1-2 times and you have a massive storage of cheap, healthy, delicious food.
Suitable dishes:
Big upgrade for your nutrition and kind of fun to cook such massive portions, while also allowing you to be lazy 9/10 days
One of my favorites, Japanese curry. My grocery has a box of spice paste which is extraordinarily convenient, tasty, and means I don’t need to buy all the spices nor follow a complex recipe .
Box gives easy directions: dice potatoes, carrots, onions, and chicken. Brown the meet, throw in the veggies, a little water and simmer 15 minutes, then mix in the paste.
Tastes excellent, made from actual ingredients, easy, make in bulk, stores well.
Ok here is another I am fond of.
Make a large cheap meat, (chicken thighs, pork roast, tritip) butcher into smaller pieces and wrap well and freeze, even better if you can vacuum seal it. You can basically sous vide in a pot of boiling water and then use in lots of ways. Fajitas, casserole, poutine, shredded BBQ sandwich, etc.
I do this with tonkatsu and charsiu which are nice to have and do as a big batch.
Do you have any special sous vide equipment or recommendations? It seems like you can go all in but basically need a new setup for it. I don't feel like buying a ton of new stuff but I'm also curious about it
The first piece of tech for doing sous vide was a piece of lab equipment used in chemistry.
Its a technique of making stuff work and can be done with a thermometer and a pot of water.
I would say definitely get a vacuum sealer, you can do the cold water and ziploc trick but it will never really truly work and I had to use a wet towel to keep the food submerged when I was doing it. But that means you can still if you are ok with weighting the bag.
I buy a bulk box of the premade bags from a restaurant supply store cause they are cheap and then I can individually seal meat when I buy it and freeze them, makes portioning and doing a quick sous vide faster too.
Then if you want to be cheap you can get a used immersion cooker, it doesnt touch food, just water usually. I usually use a pot on some cork board wrapped in a towel. Some chefs really like using a cooler cause it is insulated.
ANOVA is a good brand just get controls on the device cause it is just easier and faster.
Seconding this - batch cooking is the way to go. Sometimes on a Sunday I'll just spend a day making large batches of 2 or 3 meals like this, almost all of which will be frozen and then used over the next few weeks.
I recently newly "discovered" soups, though, and it's crazy magic food! If you don't overuse oil for searing onions or so, they are very low in calories, high in fibers, and with some chicken also high in protein. Basically you can eat as many portions as you can possibly fit in yourself, roll back to your room and snooze for 3 hours before repeating 😄
I used to love the black bean soup at Panera before they discontinued it and the restaurant started going downhill. But recently I made some from a random online recipe; it’s easy to make and it’s excellent!
I even got a baguette so it’s just like Panera used to be, only better, less sodium, more veggies, and much cheaper
I never made soup before because my family only ever made chicken noodle soup, but it was easier than expected
Soup is Good Food 😁
Nice, I guess I was born just a few decades too late with my insight